Ruth’s Chris–how the famed steakhouse does seafood

Everyday this week, I’ll be posting short reads on some of my favorite Indianapolis restaurants for seafood. This is post two of 10. If you get a chance to visit, or have a place you think I should check out, drop me a line—I’d love to hear from you!

I’m not a big fan of steak, or of most beef or poultry for that matter. I don’t have any opposition to the consumption of meat, I just prefer seafood so generally, I choose some kind of fish or shellfish when eating out. But, for anyone who knows anything about steakhouses, then they know Ruth’s Chris is one of the top places for steak in the country … so when I went there, I was skeptical at first—what would I order? Alas, I was pleasantly surprised by the restaurants offerings and absolutely loved my dinner.

Ruth’s Chris might be a steakhouse, but their seafood offerings are equally (if not more) delicious

There are two Ruth’s Chris restaurants in Indy. I went to the more recently developed one on the north side. Previously, the restaurant was in a bit of an odd location and to be honest, the interior was lacking any kind of substantial ambiance. But now that its moved adjacent to the hip Ironworks Hotel, the place is inviting, and the interior exquisite. To each their own, but I prefer to eat in the bar area. If you visit in the warmer months, the outdoor patio is the place to be as it thrives with guests and music and comfortable seating.

The Food
To start, I shared the colossal lump blue crab stack (seen above) with avocado, mango and cucumber … but, although this crab stack is on the appetizer list it would be a great meal for one—I mean hey, let’s be honest, who wants to share something this amazing?!? For my main meal, I had the chef’s special: in-season, Alaskan halibut served over grits. I could not have been happier! First, I love grits … what can I say, sometimes it’s the simple things that make me smile. As for halibut, honestly it’s not my favorite fish, but because it was the chef’s special, I ordered it—and it was flaky, and light, and full of flavor.

To get the best fish dish at a steakhouse, order the special

Bottom line: Clearly, this is a never-disappoint restaurant with excellent food and although it doesn’t offer a ton of seafood dishes, what it does have is sublime and it’s clear the chef takes just as much pride in preparing the pescatarian offerings as the more traditional, steakhouse ones. So yes, I will frequent this steakhouse not for the steak, but definitly for the seafood. |

Coming up NEXT WEEK on the blog … perfect oven-baked salmon and lobster thermidor.

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox